Ingredients
6
boneless skinless chicken thighs
Kosher salt and pepper
2
tablespoons olive oil
1
cup from 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
Preparation
Season the chicken thighs with salt and pepper on both sides.
Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
Add the Old El Paso™ Mild Green Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes.
After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.
